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How to make Strawberry-Yoghurt Ice-Blocks

Mums are always on the lookout for healthy treats. With summer fast approaching, why not try making strawberry-yoghurt ice blocks. A simple, healthy, yummy treat the whole family can enjoy, especially on those hot summer days!

These fruity yoghurt ice blocks can serve as both breakfast and afternoon snacks. Don’t limit yourself to just strawberries, either. As summer is the season for those delectable fruits, try making them with whatever looks ripe and juicy. Peaches, blueberries, mangoes, and even simple bananas would make delicious substitutes.

Makes 6 ice blocks (depending on the moulds)

A tray of ice block moulds
2 cups strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon lemon juice
About 1 cup Greek yoghurt

1. Combine the strawberries and sugar in a small bowl. Let it sit for about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
2. Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
3. Stir the yoghurt into the strawberry mixture until combined. Pour into moulds and freeze for at least 8 hours or overnight.

To remove, run hot water over the outside of the mould until you can gently pull the ice blocks out.

You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.

For harder fruits like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavour.